沙棘酸奶发酵工艺优化及其对功能性成分的影响  

Optimization of Fermentation Process of Sea Buckthorn Yogurt and Its Effect on Functional Components

作　　者：周勇[1] 闫素平 李珊 党建磊[1] ZHOU Yong;YAN Suping;LI Shan;DANG Jianlei(Xinjiang Agricultural Vocational and Technical College,Changji 831100,China)

机构地区：[1]新疆农业职业技术学院,新疆昌吉831100

出　　处：《现代食品》2024年第12期199-201,共3页Modern Food

摘　　要：本研究旨在对沙棘酸奶的发酵工艺中对其产品功能性成分的影响条件进行研究。通过对接种量和白砂糖添加量这2个因素进行研究,考察了其中维生素C和沙棘黄酮含量随时间的变化情况。研究结果不仅为沙棘酸奶的生产提供了理论依据和技术支持,也为类似产品的开发提供了有益的参考。This study aimed to investigate the conditions in the fermentation process for its influence on the functional composition of the product.The results of the amount of sugar and the amount of vitamin C and flavone over time were investigated.The research results not only provide the theoretical basis and technical support for the production of seabuckthorn yoghurt,but also provide a useful reference for the development of similar products.

关 键 词：沙棘酸奶 发酵工艺 功能性成分 

分 类 号：TS201.3[轻工技术与工程—食品科学]